This year, I made Peach Orange Marmalade for the exchange, but I still needed one more jam. I had a hard time deciding which one to make. Then I remembered I had some frozen strawberries from my strawberry-picking adventure this past May. I wanted to make something unique and I finally found this tasty recipe for Strawberry-Kiwi Jam.

This is a beautiful and delicious jam. The kiwis blend really well with the strawberries to create a rather exotic flavor, and the little black seeds add eye appeal and crunchiness to the jam.

Strawberry-Kiwi Jam

Ingredients:

Directions:

1) Place the fruit in a large non-reactive preserving pot. Crush the fruit with a potato masher. Then still in the sugar.

2) Heat the mixture over medium heat and stir until the sugar dissolves. Turn the heat to medium-high, then boil the jam until a drop mounds in a chilled dish.

3) Ladle the jam into clean, sterilized, half-pint (8 oz) canning jars, leaving 1/4-inch headspace. Remove air bubbles if necessary with a bubble remover and headspace tool. Wipe the edges clean with a clean, wet paper towel. Center lid on jar. Screw the band down until resistance is met, then increase to fingertip-tight. Process for 10 minutes in a water-bath canner.

I ended up with enough jam for 3 1/2 jars so I processed 3 jars and put the remaining 1/2 jar in the refrigerator to enjoy.